Yorkshire pudding becomes pesto and goat cheese popovers

Yorkshire pudding or popovers, call them what you like, they can be forever perfect with the right gear!

When the girls were little, and roast beef was on the menu I would hear a chorus of “just the bread, Mommy.” They loved crispy Yorkshire pudding drowned in gravy. Even their vegetables were a distant second to the almighty ‘bread’.

I’ve had all versions of Yorkshire pud. Soft and light, dense and chewy, dried out and hard – with enough gravy I can eat anything! This recipe is absolutely fool proof, as long as you have a popover pan. That’s the trick. Shallow at the bottom leaving the batter no choice but to go up!

I’ve given you two different recipes. One for Yorkshire pudding and one for popovers stuffed with pesto and goat cheese. The only difference is what you use to grease the pan and of course the addition of pesto and cheese in the popovers. This recipe used with a proper popover pan produces huge, crispy on-the-outside/soft and buttery on-the-inside hunks of yummy!

YORKSHIRE PUDDING

Makes 6 large puds

Preheat oven 375*F

1 cup whole milk
¼ cup butter, melted
3 large eggs
1 cup flour
¼ teaspoon salt

In a large mixing bowl with a pouring spout, whisk eggs until frothy
Whisk in melted butter and milk
Add flour and salt and whisk until just mixed – batter should be lumpy

Place 1 tablespoon of pan drippings from roast beef in the bottom of each pudding cup.
Place pan in oven until the fat is smoking.
Divide batter between cups.
Place in oven for 50 minutes
At 50 minutes, quickly open oven door and make a small slit in the top of each pudding to allow some steam to escape.
Bake another 5 minutes.
Remove from oven and serve.

THE LOVE: Have the milk and eggs at room temperature. If you don’t have enough pan drippings from your roast beef, add a little olive oil.

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Pesto and Goat Cheese Popovers

Makes 6 large popovers

Preheat oven 375*F

Generously butter each cup

1 cup whole milk
¼ cup butter, melted
3 large eggs
1 cup flour
¼ teaspoon salt
½ cup soft goat cheese
¼ cup pesto

In a large mixing bowl with a pouring spout, whisk eggs until frothy
Whisk in melted butter and milk
Add flour and salt and whisk until just mixed – batter should be lumpy
Divide batter between cups.

Mix goat cheese and pesto together then drop by tablespoons on top of the batter in each cup.
Place in oven for 50 minutes
At 50 minutes, quickly open oven door and make a small slit in the top of each pudding to allow some steam to escape.
Bake another 5 minutes.
Remove from oven and serve.

THE LOVE: Have the milk and eggs at room temperature. If you don’t have homemade pesto on hand, commercial will do just fine!

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one year ago: buttermilk biscuits

Thanks for reading.